Thai Curry Chicken Salad With a Creamy Dijon Dressing

Yesterday was food prep day.  Do you know how hard it was to not eat all of this when I was making it?  I mean, look at those bright, pretty colors!!  I can't wait for lunch today!! Spicy chicken + sweet pineapple. Perfect combination of sweet & spicy - just like me!! 

Thai Curry Chicken Salad with Pineapple, Cucumbers, Red Peppers, and Creamy Dijon Dressing

Prep Time: 10 mins

Total Time: 30 mins

Servings: 4-5

Super Simple Mini-Salad Prep!

Super Simple Mini-Salad Prep!

Mix together and divide evenly into 4 storage containers:

2 cucumbers (diced)
2 pints cherry tomatoes (halved)
1/4 cup chopped red onion
1 can garbanzo beans (rinsed)
handful of parsley (chopped)
optional protein boost: 1/2 cooked chicken breast (diced)

Before eating add 1 TBS light dressing

BOOM!

‪#‎21dayfix‬ = 2 greens, 1/2 orange, 1/2 yellow, 1 red (if adding chicken)

Gazpacho

Gazpacho

This liquid salad offers up tons of veggies, and it’s easy to take to work in a thermos. 

SERVINGS: 1

2 cups grape tomatoes, halved
2 Tbsp chopped celery
2 Tbsp chopped red bell pepper
2 Tbsp chopped onion
2 Tbsp chopped cucumber with skin
1 Tbsp chopped cilantro
2 Tbsp ground flaxseed
Wedge of lime
Pinch of salt
1 c ice water, divided
Hot sauce

1. COMBINE in a blender or food processor the tomatoes, celery, bell pepper, onion, cucumber, cilantro, flaxseed, squeeze of lime juice, salt, and ¼ cup of the water.
2. PULSE for 1 to 2 minutes, or until the mixture is finely chopped.
3. ADD up to ¼ cup more water and pulse to combine.
4. SEASON to taste with the hot sauce.

NUTRITION (per serving) 348 cal, 93 IU vitamin D, 396 mg calcium, 17 g pro, 36 g carb, 14 g fat, 2 g sat fat, 619 mg sodium, 9 g fiber

Recipe from The 7-Day Slim Down by Alisa Bowman with the editors of Women’s Health,(published by Rodale, which publishes Prevention). 

Vegetables with Almond Butter Dipping Sauce

Vegetables with Almond Butter Dipping Sauce

Elevate your usual veggie and dip approach with this combo that's on the sweeter side.

SERVINGS: 1

4 tsp almond butter
1 Tbsp orange juice
1 tsp rice vinegar
2 tsp peanuts
2 c sliced cucumber, 1 c sliced bell pepper, or ¾ c baby carrots

In a bowl, combine the almond butter, juice, and vinegar and stir until smooth. Top with the peanuts. Dip the veggies in the sauce.

NUTRITION (per serving) 200 cal, 8 g pro, 15 g carb, 14 g fat, 3 g sat fat, 3 g fiber, 105 mg sodium

Recipe from Turn Up Your Fat Burn by Alyssa Shaffer and the editors of Prevention, (published by Rodale, which publishes Prevention).